Origins of food

I've been pondering this for a while. Just about any time I go to a nice restaurant -- usually it's Italian, and almost always above the bar and grill strata -- I'll be surveying the menu and wonder how certain food items came to be. I mean, at what point did Og look at a cow and think, "hmm, you know, let's squees those things near the hind legs and see what happens," followed by, "dang, I bet that white liquid is good to drink," followed by, "you know, if I stir this enough it might become solid."
You watch Man vs. Wild and see Bear Grylls eat the carcas of a zebra, and you understand that primitive man had to eat what was available. But did all the combinations of food we have now boil down to some cosmic coincidence thousands of years ago?

I've been pondering this for a while. Just about any time I go to a nice restaurant -- usually it's Italian, and almost always above the bar and grill strata -- I'll be surveying the menu and wonder how certain food items came to be. I mean, at what point did Og look at a cow and think, "hmm, you know, let's squees those things near the hind legs and see what happens," followed by, "dang, I bet that white liquid is good to drink," followed by, "you know, if I stir this enough it might become solid."

You watch Man vs. Wild and see Bear Grylls eat the carcas of a zebra, and you understand that primitive man had to eat what was available. But did all the combinations of food we have now boil down to some cosmic coincidence thousands of years ago?

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I've often wondered this when baking. Who decided to mix all the ingredients together that go into chocolate chip cookies? How did this stuff develop?

Og Hershey: "hmm ... that white stuff is pretty smooth ... if we cruch up these things coming out of this plant over here, and then throw in some of that residue from those dried stalks over there, I wonder what would happen. Could I eat that?"

There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.

Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour."

let's not even get into genetically modified foods...you know how that came to be...We were all teasing the smart kid in grade school and while we were doing that he was discovering ways to increase our chances of getting diseases. Stop teasing the fucked up kids please...they come back to bite you in the ass later.